Quick pork goulash

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 350, total fat 11 G., saturated fats 2.5 G., proteins 36 G., carbohydrates 29 G., fiber 6 G., cholesterol 90 mg, sodium 320 mg, sugar 4 G.

You don't need to prepare a separate side dish to serve American goulash. Unlike the classic European version, it's cooked right along with the pasta. It's a delicious blend of egg noodles and chunks of meat in a tomato sauce with carrots, onions, celery, sweet sauce, and spices. This version of American goulash is made with pork tenderloin, meaning it takes less time to cook and is leaner. Sautéed vegetables with spices are simmered in tomato sauce, then topped with separately fried pork chunks and cooked noodles, and the goulash is ready! Sprinkle with fresh green onions before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.6 kg pork tenderloin, trimmed and cut into 2.5 cm pieces.
1/4 tsp dried thyme
4 tsp olive oil
2 carrots, diced
1 stalk of celery, diced
1 onion, thinly sliced
1 red or green bell pepper, diced
3 tbsp. sweet paprika
2 tbsp tomato paste
1 teaspoon crushed cumin seeds
2 cloves garlic, crushed
1 cup lightly salted beef broth
1 teaspoon red wine vinegar
2 cups whole grain egg noodles
Chopped chives, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork tenderloin, pork, egg noodles, sweet pepper, wine vinegar, carrot, celery, caraway, thyme, paprika

Cooking the dish according to the recipe:

Toss the pork pieces with thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Heat half the olive oil in a medium Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook until browned, about 5 minutes. Transfer to a bowl with a slotted spoon.
Heat the remaining oil in the same pot, add the carrots, celery, onion, and bell pepper, and cook, stirring, until softened, 7-10 minutes. Add the paprika, tomato paste, cumin, and garlic and cook until fragrant and the tomato paste darkens, 1-2 minutes. Stir in the broth and 1.5 cups water and bring to a boil. Simmer until the vegetables are tender and the broth thickens, about 45 minutes.

Meanwhile, cook the noodles according to package directions and keep warm.
Add the pork back to the pot and simmer, stirring, until heated through. Add vinegar and season with salt and pepper to taste. Stir in the hot egg noodles and sprinkle with chives.

Categories:

recipe / Healthy eating / Low-calorie dishes / Calorie content of prepared meals / Dishes in a duck pan / Dinner / Main courses / Pasta / Meat / Food Network - recipes / American cuisine

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